When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.
After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...
Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...